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Easy Summer Lobster Salad-the Sonoma Diet Way

Happy Thursday Fellow Foodies!

My favorite foodie cousin asked for a recipe for lobster today that would comply with the new "Sonoma Diet". Here is what I gave him. Happy Cuisine!

Dice one peeled and pitted
mango, mince 1/4 of a red onion, mince ½ to 1 green jalapeño (depending on you
spice tolerance), chop a few mint leaves, squeeze in the juice of ½ a lime , and 2 Tbs shredded coconut (optional). Mix
it all together and allow the mixture to sit for a few minutes. Meanwhile, cook
your lobster until done (steam it like the New Englanders do it-see below!!!).Remove meat from the lobster, cut into 1 inch
chunks, toss into the mango mix, and serve on butter leaf lettuce with extra veggies of your choice.

You may need
to adjust in a pinch of salt. It's hard to tell until after you put it together
as lobster has its own natural brininess.

Directions for Steamed Lobsters

To steam live lobster: Fill pot so that water comes up sides about two
inches. Add 2 tablespoons of salt for each quart of water. If you have sea
salt-even better. Bring the water to a rolling boil, and put in lobsters, one
at a time. ( Feel free to use a steaming rack to place the lobsters on or just
add directly to the pot.) Bring water to a rolling boil over high heat. Place
lobsters in the pot (head first), cover tightly, return to a boil as quickly as
possible and start counting the time.

Steam a lobster for 8 minutes per pound, for the first pound. Add 3 minutes
per pound for each additional pound thereafter. See chart below for approximate
cooking times. Regulate the heat if the froth starts to bubble over.

Lobsters are done when the outer shell is bright red and when the meat is
white, not opaque. Again, DO NOT overcook your lobsters. Carefully remove
lobsters from the pot with tongs. Be careful, they are very hot. Note: Your lobsters
will continue to cook a little after you take them out of the pot. To stop the
cooking process, place your steamed lobsters in a bowl of ice before cracking.